Beet and Potato Borscht

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* Exported from MasterCook *

 

Beet and Potato Borscht

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 6 Preparation Time :0:00

Categories : The Vegetarian Slow Cooker

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 tablespoon butter or margarine

1 cup diced onions

1 teaspoon minced garlic

3 cups sliced red cabbage

3 small beets -- peeled & cut into strips

3 boiling potatoes -- cut into 3/4 " chunks

2 cups chopped tomatoes

3 cups water or vegetable broth

1/4 cup balsamic or red wine vinegar

3 tablespoons sugar

2 tablespoons chopped fresh parsley

1/2 tablespoon paprika

1 bay leaf

1 teaspoon salt

3/4 teaspoon dried dill weed

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 cup sour cream

chopped fresh parsley for garnish

 

In a skillet, heat oil and butter on medium-high heat and saute onions for about

5 minutes until wilted. Add garlic and saute for 1 minute. Transfer to the

slow cooker along with all remaining ingredients except sour cream. Cook on

high heat for 1 hour. Reduce to low and cook 6 to 8 hours or until beets are

tender. Just before serving, stir in sour cream in dollops on top of the soup.

Sprinkle with a little chopped parsley for additional garnish.

 

Source:

" MC Formatted by: Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 249 Calories; 13g Fat (43.9% calories

from fat); 5g Protein; 32g Carbohydrate; 4g Dietary Fiber; 22mg Cholesterol;

447mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 4698 0 0 0 1582 2140 0 0 0 0 0 0 0 0 0 0